![\"crabcake4a\"](\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/03\/crabcake4a.jpeg\")
<\/a>\nFor sauce
\n1\/2 ripe medium California avocado, pitted and peeled
\n1 tablespoon low-fat mayonnaise
\n1 tablespoon fresh lime juice
\n1\/4 teaspoon salt
\n1\/4 teaspoon sugar
\n1 fresh jalape\u00f1o or serrano chile (including seeds), stemmed and quartered lengthwise
\n1\/4 cup fat-free (skim) milk<\/p>\n
For crab cakes
\n1 pound jumbo lump crabmeat, picked over and coarsely shredded
\n3 tablespoons low-fat mayonnaise
\n1\/4 cup minced fresh chives
\n1 tablespoon fresh lemon juice
\n1 teaspoon Dijon mustard
\n1\/4 teaspoon black pepper
\n1\/2 cup panko (Japanese bread crumbs)
\n1 tablespoon unsalted butter
\n2 garlic cloves, smashed
\n1\/2 teaspoon herbes de Provence or 1\/4 teaspoon dried thyme
\n1\/4 teaspoon salt<\/p>\n
Put oven rack in middle position and preheat oven to 400\u00b0F. Line a baking sheet with foil.<\/p>\n
Make sauce:
\nPulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and pur\u00e9e until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.<\/p>\n
Make crab cakes:
\nStir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.<\/p>\n
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.<\/p>\n
Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
Japanese bread crumbs, called panko , give these cakes a light, crisp coating. Panko is sold at Asian markets and can often be found in the seafood section of large supermarkets. But if it’s unavailable, plain dry bread crumbs are … Continue reading